Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or butter.
Season the pork chops generously with salt, pepper, and paprika on both sides.
In a large skillet over medium-high heat, heat the olive oil. Add the pork chops to the skillet and cook until they are browned on both sides, about 3-4 minutes per side. Remove the pork chops from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Cook until the onions are soft and translucent, about 2-3 minutes.
Add the rice to the skillet and cook, stirring frequently, for about 2 minutes to lightly toast the rice.
Pour the chicken broth into the skillet and stir to combine. Bring the mixture to a simmer.
Season the rice mixture with dried thyme, salt, and pepper, to taste. Adjust the seasoning according to your preference.
Transfer the rice mixture to the prepared baking dish, spreading it out evenly.
Place the browned pork chops on top of the rice mixture in the baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the pork chops are cooked through
and the rice is tender.
